Due to the increased number of requests on Instagram and Facebook, I now present the detailed recipe for my gluten-free, dairy-free Banana Bread Pancakes. Preface: I literally just threw some ingredients in a bowl, so these measurements are more “guesti-ments” than anything. I have added some “what if” advice below, but honestly, how hard is it to mess up pancake batter??
Ingredients:
3/4c. Ground Gluten-Free Oats
1/3c Almond Milk
3 Tbsp Egg Whites or 1 egg
1 tsp Vanilla Extract
1 Tbsp Coconut Oil, extra for cooking
1 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Stevia
1-2 Super Ripe Bananas, mashed or sliced
1/2c. Chopped Walnuts
“What If Tip”: If batter is too thick, add more almond milk. If batter is too thin, add more GF oats.
Directions:
1) In a large bowl mix gluten-free oats, almond milk, egg/egg whites, vanilla & coconut oil until well blended. Add baking powder, salt & Stevia. Fold in banana and walnuts.
2) Heat 2 Tbsp of coconut oil in a frying pan or skillet over medium heat.
3) Pour batter into pan to form pancakes of a size to your liking. Once the pancakes begin to bubble, flip and cook for a few more minutes until golden brown.
Personally, I think these pancakes taste great on their own, but if you really want to go above and beyond, here are some add-ons:
Add Ons:
- Can’t have enough banana walnut? Slice a banana and/or sprinkle extra walnuts on top.
- Super sweet tooth? Pile some vanilla almond-based ice cream on top
- Chocolate cravings? Add some dark chocolate chips to the batter OR make your own chocolate sauce with almond milk, coco powder, stevia & coconut oil.
- My personal favorite? Vanilla almond-based ice cream with bananas fosters (rum, coconut oil & banana), drizzled with homemade chocolate sauce. Go big or go home, right?
Enjoy! 🙂
red_rumson 